Chocolate Thumbprint Cookie Recipe

Chocolate Thumbprint Cookie Recipe

So my boss gave me some delicious cookies from Bristol - thumbprint cookies that were huge! These were different than others I've tried because there was a fudgy frosting center and the cookie part melted in my mouth. I used to bake all the time...seriously often. However, with Kenzie being so inquisitive, it's just not convenient.

I actually have a binder full of recipes I've printed or torn out of magazines that I want to start tackling once I go on maternity leave or become an ahem SAHM :) Let's just say I "cook" less times a year than the fingers on one hand. I know... very sad. I'll start posting them on here so I can get feedback from cooks/bakers on whether I should even attempt or have even better recipes to try!

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. If you are not using parchment or a silicone baking mat, you do not need to grease the baking sheet.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat together 1 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in the flour, beginning on low speed and increasing to medium-high.

3. Using a small cookie scoop or heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet. Bake for 10 minutes, remove from oven, and make an indentation into the middle of each cookie. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.

4. Combine chocolate, 2 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. (Alternately, you can microwave the mixture on 50% power in 30-second increments, stirring after each, until completely melted and smooth.) Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.